Sunday, 7 April 2013

Hummus...this or that...no right or wrong!!

While hubby is more interested in the things served
with Hummus, I can finish bowls and bowls of Hummus as is (can?? Hah!!
HAVE!!)…served as dip or sandwich spread, I can have it anytime in
unmentionable quantities…

This was perfect with Pita Burgers (post coming
up in a bit)

Hummus

Ingredients:

Dry Chick peas, 1 cup soaked overnight and
cooked, 1 cup

Tahini/ Sesame seed paste, 2 tbsp

Garlic cloves, 2

Lime juice, 1 large, about 3 tbsp juice

Extra Virgin Olive Oil, 2 tbsp

Salt, to taste

Roasted Cumin powder, ½ tsp (optional)

Topping:

Extra Virgin Olive Oil

Paprika or Roasted Cumin powder or Sumac or
Zatar (I used Paprika)

Pine nuts or cooked chick peas or Fresh Parsley
(I used Pine nuts)

Instructions:

Wash and soak chickpeas overnight in water. Drain and wash. Cook in salted water until
soft and mushy.

Drain and keep aside. Don’t discard the water
the chickpeas were boiled in.

While the chickpeas are still warm, spoon them
into a blender. Add the rest of the ingredients and blend into a smooth
paste. Add a few tablespoons of the
water saved earlier from boiling chickpeas and blend again.

Remember that hummus tends to become thicker as
it cools, so add water keeping this in mind.

Taste and adjust seasonings.

Transfer hummus to a serving bowl and add
topping of your choice.

Notes:

No need to panic if you don’t have bottled
Tahini and certainly no need to buy specially for making hummus (more so if you
make it only occasionally). Just lightly toast 2 tbsp sesame seeds – not to
color them but just to warm them up. Blend with about 1 tbsp vegetable oil in
the blender to a smooth fine paste before adding rest of the ingredients of the
hummus.

Don’t like Tahini? Don’t have sesame seeds? It’s
ok, you can easily skip it and still call it hummus!!You can add some peanuts or almonds or pine
nuts if you want.Just do want you want
– there is no right or wrong IMO